Chef’s Log 63: Belly-ssimo

The Signature Pork Belly

The Signature Pork Belly

On my planet, there is a fruit that blooms once every 25 years. This fruit retains so much flavour over time, that simply cutting into it releases a powerful aroma that seeps through your skin and can be felt with every fibre of your being. It is also the only fruit that simultaneously contains each of the 18 kinds of taste (while you Earthlings are capable of experiencing merely 5 kinds of taste, Gastronomican tastebuds are far superior and infinitely more complex). I believe that rare food is the most precious and tastiest of all. And that’s why I decided to try the pop-up restaurant ‘Guppy,’ which was featured at Olive Bistro for a limited time. Guppy served (presumably) authentic Japanese food–a rare find in this area. I confess I was rather curious and more than a little excited, given all I’ve heard about Japanese cuisine. I first tried the Rock Corn Tempura with Sriracha Mayo. The batter was lovely and light—it was crispy without being oily, and the corn retained its juiciness. The Sriracha lent the mayo a nice, subtle hit of spiciness. There was also a light broth provided, which was absolutely delicious. I then decided to try the Signature Pork Belly, a cut of meat I was completely unfamiliar with. This pork belly left me feeling absolutely devastated, because it revealed the fact that I have wasted years…YEARS…on this planet, without trying what could very well be the most delicious thing to have ever existed. The meat was cooked beautifully; it was soft and succulent and simply

Tenderloin Cubed Steak

Tenderloin Cubed Steak

melted in my mouth. The outside was crunchy and covered in a decadent, sticky-sweet sauce. It transported me to a different time and place; one filled with laughter and music and joy. The power of an exceptionally good dish is truly awe-inspiring. But then I tried the Wild Samurai Cocktail, and that certainly brought me back to Earth. Literally. The fennel flavour was overwhelming and it was far too strong in terms of alcohol content. The drink was disappointing, at best. However, the Tenderloin Cubed Steak made up for it. While the beef itself was nothing to write home about (the Gastronomicans would not be impressed), it was generously doused in a sauce that was a delectable blend of savoury and sweet. The thick, sticky rice was the perfect accompaniment and the dish was peppered with delicious, juicy mushrooms. The Nashi Pear and Prune Pie was the ideal way to end the meal, leaving me with a tangy, sweet taste in my mouth. Overall, a very impressive endeavour. I hope to see many such initiatives in the future. And I expect that heavenly pork belly will be frequenting my dreams for many months to come.

Nashi Pear and Prune Pie

Nashi Pear and Prune Pie

Rock Corn Tempura with Sriracha Mayo

Rock Corn Tempura with Sriracha Mayo

Leave a Reply

Your email address will not be published. Required fields are marked *